Method for the preparation of beverages

ABSTRACT

A method of preparing a beverage with the steps of:
         a) inserting a first beverage cartridge containing one or more beverage ingredients into a beverage preparation machine;   b) operating said beverage preparation machine to pass an aqueous medium through the first beverage cartridge to dispense a first portion of said beverage into a receptacle;   c) inserting a second beverage cartridge containing one or more beverage ingredients into the beverage preparation machine; and   d) operating the beverage preparation machine to pass an aqueous medium through the second beverage cartridge to dispense a second portion of said beverage into the receptacle;
 
wherein one of the first or second beverage cartridges contains a liquid dairy-based ingredient.

RELATED APPLICATION

This application claims priority from U.S. provisional patentapplication No. 60/462,538, filed Apr. 11, 2003, which is herebyincorporated by reference.

BACKGROUND

The present invention relates to a system and method for the preparationof beverages and, in particular, to the use of sealed cartridges whichare formed from substantially air- and water-impermeable materials andwhich contain one or more ingredients for the preparation of beverages.

It has previously been proposed to seal beverage preparation ingredientsin individual air-impermeable packages for use in beverage machines. Forexample, cartridges or capsules containing compacted ground coffee areknown for use in certain coffee preparation machines which are generallytermed “espresso” machines. In the production of coffee using thesepreparation machines the coffee cartridge is placed in a brewing chamberand hot water is passed though the cartridge at relatively highpressures, thereby extracting the aromatic coffee constituents from theground coffee to produce the coffee beverage. Typically, such machinesoperate at a pressure of greater than 6×10⁵ Pa. The preparation machinesof the type described have to date been relatively expensive sincecomponents of the machine, such as the water pumps and seals, must beable to withstand the high pressures.

In WO01/58786 there is described a cartridge for the preparation ofbeverages which operates at a pressure generally in the range 0.7 to2.0×10⁵ Pa. However, the cartridge is designed for use in a beveragepreparation machine for the commercial or industrial market and isrelatively expensive.

It is known to provide dairy-based beverage ingredients in cartridges inthe form of a powder or other dehydrated form. However, consumersconsistently indicate that the use of such powdered dairy-based productsadversely affects the taste, colour and texture of the final beverage.In addition, powdered dairy products cannot be used to produce anauthentic looking frothy milk-based foam as desired by consumers forcappuccino-style beverages. A number of beverage preparation machinesprovide a steam wand or similar for frothing of a quantity of milk.However, the addition of the steam wand increases the cost of themachine and requires a means for generating steam. Operation of thesteam wand must be done manually and requires experience to besuccessful. In addition, since steam is being used there is thepotential for the consumer to be burnt by either the steam or hotcomponents of the machine. Further, the consumer must keep a supply ofmilk available separate from the machine and carry out a further processstep of a different type in order to produce a cappuccino stylebeverage. This increases the complexity and time required to producesuch beverages.

Hence, there remains a requirement for a system for the preparation ofbeverages wherein the cartridges and beverage preparation machine of thesystem are suitable, in particular, for the domestic market in terms ofcost, performance and reliability. There is also a need for a beveragepreparation machine for such a system which is simple to operate andreliable in operation and can produce a wide range of beverage types.

SUMMARY

Accordingly, the present invention provides a method of preparing abeverage comprising the steps of:

-   -   a) inserting a first beverage cartridge containing one or more        beverage ingredients into a beverage preparation machine;    -   b) operating said beverage preparation machine to pass an        aqueous medium through the first beverage cartridge to dispense        a first portion of said beverage into a receptacle;    -   c) inserting a second beverage cartridge containing one or more        beverage ingredients into the beverage preparation machine; and    -   d) operating the beverage preparation machine to pass an aqueous        medium through the second beverage cartridge to dispense a        second portion of said beverage into the receptacle;

characterised in that one of the first or second beverage cartridgescontains a liquid dairy-based ingredient.

It will be understood that by the term “cartridge” as used herein ismeant any package, container, sachet or receptacle which contains one ormore beverage ingredients in the manner described. The cartridge may berigid, semi-rigid or flexible.

The cartridges for use in the present invention may contain one or morebeverage ingredients suitable for the formation of a portion of abeverage product. The beverage product portions may be, for example, oneof coffee, tea, chocolate or a dairy-based beverage, including milk. Thebeverage ingredients may be powdered, ground, leaf-based or liquid. Thebeverage ingredients may be insoluble or soluble. Examples include roastand ground coffee, leaf tea, powdered cocoa solids and soup, liquidmilk-based beverages, carbonated drinks and concentrated fruit juices.

By using two or more cartridges to prepare a beverage a large variety ofbeverage can be produced by the same beverage preparation machine. Inaddition, each cartridge can be optimised for dispensing particularbeverage ingredients. In particular, the ability to dispense liquiddairy-based ingredients allows for the formation of beverages having anauthentic look, taste and mouth feel which have previously only beenpossible using non-cartridge based systems such as the use of a separatesteam wand to froth bulk quantities of milk. The present method providesa reliable and easy to operate system for forming such beverages.

Preferably, one of the first or second beverage cartridges contains aningredient for forming a brewed portion of a beverage.

Preferably, the method further comprises the step of removing the firstbeverage cartridge before inserting the second beverage cartridge.

In one embodiment, the beverage ingredient in the first or secondbeverage cartridge is roast and ground coffee. In another embodiment,the beverage ingredient in the first or second beverage cartridge isleaf-based tea. In another, the beverage ingredient in the first orsecond beverage cartridge is a liquid coffee ingredient.

Preferably, the liquid beverage ingredient is a concentrated dairy-basedproduct. Advantageously, the concentrated dairy-based product isconcentrated liquid milk. Preferably, the concentrated liquid milkcontains between 25 and 40% total solids. More preferably, theconcentrated liquid milk contains 30% total solids. In addition,preferably, the concentrated liquid milk contains between 0.1 and 12%fat.

Preferably, the method further comprises the step of foaming the one ormore liquid dairy-based ingredients during dispensation.

The present invention also provides a beverage preparation systemcomprising a beverage preparation machine having means for receiving arange of beverage cartridges and means for passing an aqueous mediumthrough said beverage cartridges, a first beverage cartridge containingone or more beverage ingredients for preparing a first portion of saidbeverage, and a second beverage cartridge containing one or morebeverage ingredients for preparing a second portion of said beverage,characterised in that one of the first or second beverage cartridgescontains a liquid dairy-based ingredient.

In the following description the terms “upper” and “lower” andequivalents will be used to describe the relational positioning offeatures of the invention. The terms “upper” and “lower” and equivalentsshould be understood to refer to the cartridge (or other components) inits normal orientation for insertion into a beverage preparation machineand subsequent dispensing as shown, for example, in FIG. 4. Inparticular, “upper” and “lower” refer, respectively, to relativepositions nearer or further from a top surface 11 of the cartridge. Inaddition, the terms “inner” and “outer” and equivalents will be used todescribe the relational positioning of features of the invention. Theterms “inner” and “outer” and equivalents should be understood to referto relative positions in the cartridge (or other components) being,respectively, nearer or further from a centre or major axis X of thecartridge 1 (or other component).

BRIEF DESCRIPTION OF THE DRAWINGS

Embodiments of the present invention will now be described, by way ofexample only, with reference to the accompanying drawings, in which:

FIG. 1 is cross-sectional drawing of an outer member of first and secondembodiments of cartridge for use with the present invention;

FIG. 2 is a cross-sectional drawing of a detail of the outer member ofFIG. 1 showing an inwardly directed cylindrical extension;

FIG. 3 is a cross-sectional drawing of a detail of the outer member ofFIG. 1 showing a slot;

FIG. 4 is a perspective view from above of the outer member of FIG. 1;

FIG. 5 is a perspective view from above of the outer member of FIG. 1 inan inverted orientation;

FIG. 6 is a plan view from above of the outer member of FIG. 1;

FIG. 7 is a cross-sectional drawing of an inner member of the firstembodiment of cartridge;

FIG. 8 is a perspective view from above of the inner member of FIG. 7;

FIG. 9 is a perspective view from above of the inner member of FIG. 7 inan inverted orientation;

FIG. 10 is a plan view from above of the inner member of FIG. 7;

FIG. 11 is a cross-sectional drawing of the first embodiment ofcartridge in an assembled condition;

FIG. 12 is a cross-sectional drawing of an inner member of the secondembodiment of cartridge;

FIG. 13 is a cross-sectional drawing of a detail of the inner member ofFIG. 12 showing an aperture;

FIG. 14 is a perspective view from above of the inner member of FIG. 12;

FIG. 15 is a perspective view from above of the inner member of FIG. 12in an inverted orientation;

FIG. 16 is another cross-sectional drawing of the inner member of FIG.12;

FIG. 17 is a cross-sectional drawing of another detail of the innermember of FIG. 12 showing an air inlet;

FIG. 18 is a cross-sectional drawing of the second embodiment ofcartridge in an assembled condition;

FIG. 19 is cross-sectional drawing of an outer member of third andfourth embodiments of cartridge for use with the present invention;

FIG. 20 is a cross-sectional drawing of a detail of the outer member ofFIG. 19 showing an inwardly directed cylindrical extension;

FIG. 21 is a plan view from above of the outer member of FIG. 19;

FIG. 22 is a perspective view from above of the outer member of FIG. 19;

FIG. 23 is a perspective view from above of the outer member of FIG. 19in an inverted orientation;

FIG. 24 is a cross-sectional drawing of an inner member of the thirdembodiment of cartridge;

FIG. 25 is a plan view from above of the inner member of FIG. 24;

FIG. 26 is a cross-sectional drawing of a detail of the inner member ofFIG. 24 showing an in-turned upper rim;

FIG. 27 is a perspective view from above of the inner member of FIG. 24;

FIG. 28 is a perspective view from above of the inner member of FIG. 24in an inverted orientation;

FIG. 29 is a cross-sectional drawing of the third embodiment ofcartridge in an assembled condition;

FIG. 30 is a cross-sectional drawing of an inner member of the fourthembodiment of cartridge;

FIG. 31 is a plan view from above of the inner member of FIG. 30;

FIG. 32 is a perspective view from above of the inner member of FIG. 30;

FIG. 33 is a perspective view from above of the inner member of FIG. 30in an inverted orientation;

FIG. 34 is a cross-sectional drawing of the fourth embodiment ofcartridge in an assembled condition;

FIG. 35 is a front perspective view of a beverage preparation machinefor use with the present invention;

FIG. 36 is a front perspective view of the machine of FIG. 35 with acartridge head in an open position;

FIG. 37 is a rear perspective view of the machine of FIG. 35 with someparts omitted for clarity;

FIG. 38 is another rear perspective view of the machine of FIG. 35 withsome parts omitted for clarity;

FIG. 39 is a perspective view of the cartridge head of the machine ofFIG. 35 with some parts omitted for clarity;

FIG. 40 is another perspective view of the cartridge head of the machineof FIG. 35 with some parts omitted for clarity;

FIG. 41 is a cross-sectional view of the cartridge head in a closedposition;

FIG. 42 is a cross-sectional view of the cartridge head in an openposition;

FIG. 43 is a schematic layout of the machine of FIG. 35;

FIG. 44 a and 44 b are schematic layouts of first and second coderecognition means for the machine of FIG. 35;

FIG. 45 is a plan view of a beverage of the present invention comprisinga barcode.

FIG. 46 a is a graph of concentration vs. operating cycle time;

FIG. 46 b is a graph of foamability vs. operating cycle time; and

FIG. 46 c is a graph of temperature vs. operating cycle time.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

As shown in FIG. 11, the cartridge 1 for use with the present inventiongenerally comprises an outer member 2, an inner member 3 and a laminate5. The outer member 2, inner member 3 and laminate 5 are assembled toform the cartridge 1 which has an interior 120 for containing one ormore beverage ingredients, an inlet 121, an outlet 122 and a beverageflow path linking the inlet 121 to the outlet 122 and which passesthrough the interior 120. The inlet 121 and outlet 122 are initiallysealed by the laminate 5 and are opened in use by piercing or cutting ofthe laminate 5. The beverage flow path is defined by spatialinter-relationships between the outer member 2, inner member 3 andlaminate 5 as discussed below. Other components may optionally beincluded in the cartridge 1, such as a filter 4, as will be describedfurther below.

A first version of cartridge 1 for use in the present invention is shownin FIGS. 1 to 11. The first version of the cartridge 1 is particularlydesigned for use in dispensing filtered products such as roast andground coffee or leaf tea. However, this version of the cartridge 1 andthe other versions described below may be used with other products suchas chocolate, coffee, tea, sweeteners, cordials, flavourings, alcoholicbeverages, flavoured milk, fruit juices, squashes, sauces and desserts.

As can be seen from FIG. 5, the overall shape of the cartridge 1 isgenerally circular or disc-shaped with the diameter of the cartridge 1being significantly greater than its height. A major axis X passesthrough the centre of the outer member as shown in FIG. 1. Typically theoverall diameter of the outer member 2 is 74. 5 mm ±6 mm and the overallheight is 16 mm ±3 mm. Typically the volume of the cartridge 1 whenassembled is 30.2 ml ±20%.

The outer member 2 generally comprises a bowl-shaped shell 10 having acurved annular wall 13, a closed top 11 and an open bottom 12. Thediameter of the outer member 2 is smaller at the top 11 compared to thediameter at the bottom 12, resulting from a flaring of the annular wall13 as one traverses from the closed top 11 to the open bottom 12. Theannular wall 13 and closed bottom 11 together define a receptacle havingan interior 34.

A hollow inwardly directed cylindrical extension 18 is provided in theclosed top 11 centred on the major axis X. As more clearly shown in FIG.2, the cylindrical extension 18 comprises a stepped profile havingfirst, second and third portions 19, 20 and 21. The first portion 19 isright circular cylindrical. The second portion 20 is frusto-conical inshape and is inwardly tapered. The third portion 21 is another rightcircular cylinder and is closed off by a lower face 31. The diameter ofthe first, second and third portion 19, 20 and 21 incrementallydecreases such that the diameter of the cylindrical extension 18decreases as one traverses from the top 11 to the closed lower face 31of the cylindrical extension 18. A generally horizontal shoulder 32 isformed on the cylindrical extension 18 at the junction between thesecond and third portions 20 and 21.

An outwardly extending shoulder 33 is formed in the outer member 2towards the bottom 12. The outwardly extending shoulder 33 forms asecondary wall 15 co-axial with the annular wall 13 so as to define anannular track forming a manifold 16 between the secondary wall 15 andthe annular wall 13. The manifold 16 passes around the circumference ofthe outer member 2. A series of slots 17 are provided in the annularwall 13 level with the manifold 16 to provide gas and liquidcommunication between the manifold 16 and the interior 34 of the outermember 2. As shown in FIG. 3, the slots 17 comprise vertical slits inthe annular wall 13. Between 20 and 40 slots are provided. In theembodiment shown thirty-seven slots 17 are provided generallyequi-spaced around the circumference of the manifold 16. The slots 17are preferably between 1.4 and 1.8 mm in length. Typically the length ofeach slot is 1.6 mm representing 10% of the overall height of the outermember 2. The width of each slot is between 0.25 and 0.35 mm. Typically,the width of each slot is 0.3 mm. The width of the slots 17 issufficiently narrow to prevent the beverage ingredients passingtherethrough into the manifold 16 either during storage or in use.

An inlet chamber 26 is formed in the outer member 2 at the periphery ofthe outer member 2. A cylindrical wall 27 is provided, as most clearlyshown in FIG. 5, which defines the inlet chamber 26 within, andpartitions the inlet chamber 26 from, the interior 34 of the outermember 2. The cylindrical wall 27 has a closed upper face 28 which isformed on a plane perpendicular to the major axis X and an open lowerend 29 co-planar with the bottom 12 of the outer member 2. The inletchamber 26 communicates with the manifold 16 via two slots 30 as shownin FIG. 1. Alternatively, between one and four slots may be used tocommunicate between the manifold 16 and the inlet chamber 26.

A lower end of the outwardly extending shoulder 33 is provided with anoutwardly extending flange 35 which extends perpendicularly to the majoraxis X. Typically the flange 35 has a width of between 2 and 4 mm. Aportion of the flange 35 is enlarged to form a handle 24 by which theouter member 2 may be held. The handle 24 is provided with an upturnedrim 25 to improve grip.

The outer member 2 is formed as a single integral piece from highdensity polyethylene, polypropylene, polystyrene, polyester, or alaminate of two or more of these materials. A suitable polypropylene isthe range of polymers available from DSM UK Limited (Redditch, UnitedKingdom). The outer member may be opaque, transparent or translucent.The manufacturing process may be injection moulding.

The inner member 3 as shown in FIGS. 7 to 10, comprises an annular frame41 and a downwardly extending cylindrical funnel 40. A major axis Xpasses through the centre of the inner member 3 as shown in FIG. 7.

As best shown in FIG. 8, the annular frame 41 comprises an outer rim 51and an inner hub 52 joined by ten equi-spaced radial spokes 53. Theinner hub 52 is integral with and extends from the cylindrical funnel40. Filtration apertures 55 are formed in the annular frame 41 betweenthe radial spokes 53. A filter 4 is disposed on the annular frame 41 soas to cover the filtration apertures 55. The filter is preferably madefrom a material with a high wet strength, for example a non-woven fibrematerial of polyester. Other materials which may be used include awater-impermeable cellulosic material, such as a cellulosic materialcomprising woven paper fibres. The woven paper fibres may be admixedwith fibres of polypropylene, polyvinyl chloride and/or polyethylene.The incorporation of these plastic materials into the cellulosicmaterial renders the cellulosic material heat-sealable. The filter 4 mayalso be treated or coated with a material which is activated by heatand/or pressure so that it can be sealed to the annular frame 41 in thisway.

As shown in the cross-sectional profile of FIG. 7, the inner hub 52 islocated at a lower position than the outer rim 51, resulting in theannular frame 41 having a sloping lower profile.

The upper surface of each spoke 53 is provided with an upstanding web 54which divides a void space above the annular frame 41 into a pluralityof passages 57. Each passage 57 is bounded on either side by a web 54and on a lower face by the filter 4. The passages 57 extend from theouter rim 51 downwardly towards, and open into, the cylindrical funnel40 at openings 56 defined by the inner extremities of the webs 54.

The cylindrical funnel 40 comprises an outer tube 42 surrounding aninner discharge spout 43. The outer tube 42 forms the exterior of thecylindrical funnel 40. The discharge spout 43 is joined to the outertube 42 at an upper end of the discharge spout 43 by means of an annularflange 47. The discharge spout 43 comprises an inlet 45 at an upper endwhich communicates with the openings 56 of the passages 57 and an outlet44 at a lower end through which the prepared beverage is discharged intoa cup or other receptacle. The discharge spout 43 comprises afrusto-conical portion 48 at an upper end and a cylindrical portion 58at a lower end. The cylindrical portion 58 may have a slight taper suchthat it narrows towards the outlet 44. The frusto-conical portion 48helps to channel beverage from the passages 57 down towards the outlet44 without inducing turbulence to the beverage. An upper surface of thefrusto-conical portion 48 is provided with four support webs 49equi-spaced around the circumference of the cylindrical funnel 40. Thesupport webs 49 define channels 50 therebetween. The upper edges of thesupport webs 49 are level with one another and perpendicular to themajor axis X.

The inner member 3 may be formed as a single integral piece frompolypropylene or a similar material as described above and by injectionmoulding in the same manner as the outer member 2.

Alternatively, the inner member 3 and/or the outer member 2 may be madefrom a biodegradable polymer. Examples of suitable materials includedegradable polyethylene (for example, SPITEK supplied by SymphonyEnvironmental, Borehamwood, United Kingdom), biodegradable polyesteramide (for example, BAK 1095 supplied by Symphony Environmental), polylactic acids (PLA supplied by Cargil, Minn., USA), starch-basedpolymers, cellulose derivatives and polypeptides.

The laminate 5 is formed from two layers, a first layer of aluminium anda second layer of cast polypropylene. The aluminium layer is between0.02 and 0.07 mm in thickness. The cast polypropylene layer is between0.025 and 0.065 mm in thickness. In one embodiment the aluminium layeris 0.06 mm and the polypropylene layer is 0.025 mm thick. This laminateis particularly advantageous as it has a high resistance to curlingduring assembly. As a result the laminate 5 may be pre-cut to thecorrect size and shape and subsequently transferred to the assemblystation on the production line without undergoing distortion.Consequently, the laminate 5 is particularly well suited to welding.Other laminate materials may be used including PET/Aluminium/PP,PE/EVOH/PP, PET/metallised/PP and Aluminium/PP laminates. Roll laminatestock may be used instead of die cut stock.

The cartridge 1 may be closed by a rigid or semi-rigid lid instead of aflexible laminate.

Assembly of the cartridge 1 involves the following steps:

-   -   a) the inner member 3 is inserted into the outer member 2;    -   b) the filter 4 is cut to shape and placed onto the inner member        3 so to be received over the cylindrical funnel 40 and come to        rest against the annular frame 41;    -   c) the inner member 3, outer member 2 and filter 4 are joined by        ultrasonic welding;    -   d) the cartridge 1 is filled with one or more beverage        ingredients;    -   e) the laminate 5 is affixed to the outer member 2.

These steps will be discussed in greater detail below.

The outer member 2 is orientated with the open bottom 12 directedupwards. The inner member 3 is then inserted into the outer member 2with the outer rim 51 being received as a loose fit in an axialextension 14 at top 11 of the cartridge 1. The cylindrical extension 18of the outer member 2 is at the same time received in the upper portionof the cylindrical funnel 40 of the inner member 3. The third portion 21of the cylindrical extension 18 is seated inside the cylindrical funnel40 with the closed lower face of the cylindrical extension 18 bearingagainst the support webs 49 of the inner member 3. The filter 4 is thenplaced over the inner member 3 such that the filter material contactsthe annular rim 51. An ultrasonic welding process is then used to jointhe filter 4 to the inner member 3 and at the same time, and in the sameprocess step, the inner member 3 to the outer member 2. The inner member3 and filter 4 are welded around the outer rim 51. The inner member 3and outer member 2 are joined by means of weld lines around the outerrim 51 and also the upper edges of the webs 54.

As shown most clearly in FIG. 11, the outer member 2 and inner member 3when joined together define a void space 130 in the interior 120 belowthe annular flange 41 and exterior the cylindrical funnel 40 which formsa filtration chamber. The filtration chamber 130 and passages 57 abovethe annular frame 41 are separated by the filter paper 4.

The filtration chamber 130 contains the one or more beverage ingredients200. The one or more beverage ingredients are packed into the filtrationchamber 130. For a filtered style beverage the ingredient is typicallyroast and ground coffee or leaf tea. The density of packing of thebeverage ingredients in the filtration chamber 130 can be varied asdesired. Typically, for a filtered coffee product the filtration chambercontains between 5.0 and 10.2 grams of roast and ground coffee in afiltration bed of thickness of typically 5 to 14 mm. Optionally, theinterior 120 may contain one or more bodies, such as spheres, which arefreely movable within the interior 120 to aid mixing by inducingturbulence and breaking down deposits of beverage ingredients duringdischarge of the beverage.

The laminate 5 is then affixed to the outer member 2 by forming a weld126 around the periphery of the laminate 5 to join the laminate 5 to thelower surface of the outwardly extending flange 35. The weld 126 isextended to seal the laminate 5 against the lower edge of thecylindrical wall 27 of the inlet chamber 26. Further, a weld 125 isformed between the laminate 5 and the lower edge of the outer tube 42 ofthe cylindrical funnel 40. The laminate 5 forms the lower wall of thefiltration chamber 130 and also seals the inlet chamber 26 andcylindrical funnel 40. However, a small gap 123 exists prior todispensation between the laminate 5 and the lower edge of the dischargespout 43. A variety of welding methods may be used, such as heat andultrasonic welding, depending on the material characteristics of thelaminate 5.

Advantageously, the inner member 3 spans between the outer member 2 andthe laminate 5. The inner member 3 is formed from a material of relativerigidity, such as polypropylene. As such, the inner member 3 forms aload-bearing member that acts to keep the laminate 5 and outer member 2spaced apart when the cartridge 1 is compressed. It is preferred thatthe cartridge 1 is subjected to a compressive load of between 130 and280N in use. The compressive force acts to prevent the cartridge failingunder internal pressurisation and also serves to squeeze the innermember 3 and outer member 2 together. This ensures that the internaldimensions of passageways and apertures in the cartridge 1 are fixed andunable to change during pressurisation of the cartridge 1.

To use the cartridge 1 it is first inserted into a beverage preparationmachine (which will be described in further detail below) and the inlet121 and outlet 122 are opened by piercing members of the beveragepreparation machine which perforate and fold back the laminate 5. Anaqueous medium, typically water, under pressure enters the cartridge 1through the inlet 121 into the inlet chamber 26 at a pressure of between0.1-2.0 bar. From there the water is directed to flow through the slots30 and round the manifold 16 and into the filtration chamber 130 of thecartridge 1 through the plurality of slots 17. The water is forcedradially inwardly through the filtration chamber 130 and mixes with thebeverage ingredients 200 contained therein. The water is at the sametime forced upwardly through the beverage ingredients. The beverageformed by passage of the water through the beverage ingredients passesthrough the filter 4 and filtration apertures 55 into the passages 57lying above the annular frame 41. The sealing of the filter 4 onto thespokes 53 and the welding of the rim 51 with the outer member 2 ensuresthat there are no short-circuits and all the beverage has to passthrough the filter 4.

The beverage then flows downwardly along the radial passages 57 formedbetween the webs 54 and through the openings 56 and into the cylindricalfunnel 40. The beverage passes along the channels 50 between the supportwebs 47 and down the discharge spout 43 to the outlet 44 where thebeverage is discharged into a receptacle such as a cup.

Preferably, the beverage preparation machine comprises an air purgefacility, wherein compressed air is forced through the cartridge 1 atthe end of the operating cycle to flush out the remaining beverage intothe receptacle.

A second version of cartridge 1 is shown in FIGS. 12 to 18. The secondversion of the cartridge 1 is particularly designed for use indispensing espresso-style products such as roast and ground coffee whereit is desirable to produce a beverage having a froth of tiny bubblesknown as a crema. Many of the features of the second version of thecartridge 1 are the same as in the first version and like numerals havebeen used to reference like features. In the following description thedifferences between the first and second versions will be discussed.Common features which function in the same manner will not be discussedin detail.

The outer member 2 is of the same construction as in the first versionof cartridge 1 and as shown in FIGS. 1 to 6.

The annular frame 41 of the inner member 3 is the same as in the firstversion. Also, a filter 4 is disposed on the annular frame 41 so as tocover the filtration apertures 55. The outer tube 42 of the cylindricalfunnel 40 is also as before. However, there are a number of differencesin the construction of the inner member 2 of the second version comparedto the first version. As shown in FIG. 16, the discharge spout 43 isprovided with a partition 65 which extends part way up the dischargespout 43 from the outlet 44. The partition 65 helps to prevent thebeverage spraying and/or splashing as it exits the discharge spout 43.The profile of the discharge spout 43 is also different and comprises astepped profile with a distinct dog-leg 66 near an upper end of the tube43.

A rim 67 is provided upstanding from the annular flange 47 joining theouter tube 42 to the discharge spout 43. The rim 67 surrounds the inlet45 to the discharge spout 43 and defines an annular channel 69 betweenthe rim 67 and the upper portion of the outer tube 42. The rim 67 isprovided with an inwardly directed shoulder 68. At one point around thecircumference of the rim 67 an aperture 70 is provided in the form of aslot which extends from an upper edge of rim 67 to a point marginallybelow the level of the shoulder 68 as most clearly shown in FIGS. 12 and13. The slot has a width of 0.64 mm.

An air inlet 71 is provided in annular flange 47 circumferentiallyaligned with the aperture 70 as shown in FIGS. 16 and 17. The air inlet71 comprises an aperture passing through the flange 47 so as to providecommunication between a point above the flange 47 and the void spacebelow the flange 47 between the outer tube 42 and discharge spout 43.Preferably, and as shown, the air inlet 71 comprises an upperfrusto-conical portion 73 and a lower cylindrical portion 72. The airinlet 71 is typically formed by a mould tool such as a pin. The taperedprofile of the air inlet 71 allows the mould tool to be more easilyremoved from the moulded component. The wall of the outer tube 42 in thevicinity of the air inlet 71 is shaped to form a chute 75 leading fromthe air inlet 71 to the inlet 45 of the discharge spout 43. As shown inFIG. 17, a canted shoulder 74 is formed between the air inlet 71 and thechute 75 to ensure that the jet of beverage issuing from the slot 70does not immediately foul on the upper surface of the flange 47 in theimmediate vicinity of the air inlet 71.

The assembly procedure for the second version of cartridge 1 is similarto the assembly of the first version. However, there are certaindifferences. As shown in FIG. 18, the third portion 21 of thecylindrical extension 18 is seated inside the support rim 67 rather thanagainst support webs. The shoulder 32 of the cylindrical extension 18between the second portion 20 and third portion 21 bears against theupper edge of the support rim 67 of the inner member 3. An interfacezone 124 is thus formed between the inner member 3 and the outer member2 comprising a face seal between the cylindrical extension 18 and thesupport rim 67 which extends around nearly the whole circumference ofthe cartridge 1. The seal between the cylindrical extension 18 and thesupport rim 67 is not fluid-tight though since the slot 70 in thesupport rim 67 extends through the support rim 67 and downwardly to apoint marginally below the shoulder 68. Consequently the interface fitbetween the cylindrical extension 18 and the support rim 67 transformsthe slot 70 into an aperture 128, as most clearly shown in FIG. 18,providing gas and liquid communication between the annular channel 69and the discharge spout 43. The aperture is typically 0.64 mm wide by0.69 mm long.

Operation of the second version of cartridge 1 to dispense a beverage issimilar to the operation of the first version but with certaindifferences. Beverage in the radial passages 57 flows downwardly alongthe passages 57 formed between the webs 54 and through the openings 56and into the annular channel 69 of the cylindrical funnel 40. From theannular channel 69 the beverage is forced under pressure through theaperture 128 by the back pressure of beverage collecting in thefiltration chamber 130 and passages 57. The beverage is thus forcedthrough aperture 128 as a jet and into an expansion chamber formed bythe upper end of the discharge spout 43. As shown in FIG. 18, the jet ofbeverage passes directly over the air inlet 71. As the beverage entersthe discharge spout 43 the pressure of the beverage jet drops. As aresult air is entrained into the beverage stream in the form of amultitude of small air bubbles as the air is drawn up through the airinlet 71. The jet of beverage issuing from the aperture 128 is funnelleddownwards to the outlet 44 where the beverage is discharged into areceptacle such as a cup where the air bubbles form the desired crema.Thus, the aperture 128 and the air inlet 71 together form an eductorwhich acts to entrain air into the beverage. Flow of beverage into theeductor should be kept as smooth as possible to reduce pressure losses.Advantageously, the walls of the eductor should be made concave toreduce losses due to ‘wall effect’ friction. The dimensional toleranceof the aperture 128 is small. Preferably the aperture size is fixed plusor minus 0.02 mm². Hairs, fibrils or other surface irregularities can beprovided within or at the exit of the eductor to increase the effectivecross-sectional area which has been found to increase the degree of airentrainment.

A third version of cartridge 1 is shown in FIGS. 19 to 29. The thirdversion of the cartridge 1 is particularly designed for use indispensing soluble products which may be in powdered, liquid, syrup, gelor similar form. The soluble product is dissolved by or forms asuspension in, an aqueous medium such as water when the aqueous mediumis passed, in use, through the cartridge 1. Examples of beveragesinclude chocolate, coffee, milk, tea, soup or other rehydratable oraqueous-soluble products. Many of the features of the third version ofthe cartridge 1 are the same as in the previous versions and likenumerals have been used to reference like features. In the followingdescription the differences between the third and previous versions willbe discussed. Common features which function in the same manner will notbe discussed in detail.

Compared to the outer member 2 of the previous versions, the hollowinwardly directed cylindrical extension 18 of the outer member 2 of thethird version has a larger overall diameter as shown in FIG. 20. Inparticular the diameter of the first portion 19 is typically between 16and 18 mm compared to 13.2 mm for the outer member 2 of the previousversions. In addition, the first portion 19 is provided with a convexouter surface 19 a, or bulge, as most clearly shown in FIG. 20, thefunction of which will be described below. The diameter of the thirdportions 21 of the cartridges 1 are however the same resulting in thearea of the shoulder 32 being greater in this, the third version of thecartridge 1. Typically the volume of the cartridge 1 when assembled is32.5 ml ±20%.

The number and positioning of the slots in the lower end of the annularwall 13 is also different. Between 3 and 5 slots are provided. In theembodiment as shown in FIG. 23, four slots 36 are provided equi-spacedaround the circumference of the manifold 16. The slots 36 are slightlywider than in the previous versions of the cartridge 1 being between0.35 and 0.45 mm, preferably 0.4 mm wide.

In other respects the outer members 2 of the cartridges 1 are the same.

The construction of the cylindrical funnel 40 of the inner member 3 isthe same as in the first version of cartridge 1 with an outer tube 42,discharge spout 45, annular flange 47 and support webs 49 beingprovided. The only difference is that the discharge spout 45 is shapedwith an upper frusto-conical section 92 and a lower cylindrical section93.

In contrast to the previous versions and as shown in FIGS. 24 to 28, theannular frame 41 is replaced by a skirt portion 80 which surrounds thecylindrical funnel 40 and is joined thereto by means of eight radialstruts 87 which adjoin the cylindrical funnel 40 at or near the annularflange 47. A cylindrical extension 81 of the skirt portion 80 extendsupwardly from the struts 87 to define a chamber 90 with an open upperface. An upper rim 91 of the cylindrical extension 81 has an in-turnedprofile as shown in FIG. 26. An annular wall 82 of the skirt portion 80extends downwardly from the struts 87 to define an annular channel 86between the skirt portion 80 and the outer tube 42.

The annular wall 82 comprises at a lower end an exterior flange 83 whichlies perpendicular to the major axis X. A rim 84 depends downwardly froma lower surface of the flange 83 and contains five apertures 85 whichare circumferentially equi-spaced around the rim 84. Thus, the rim 84 isprovided with a castellated lower profile.

Apertures 89 are provided between the struts 87 allowing communicationbetween the chamber 90 and the annular channel 86.

The assembly procedure for the third version of cartridge 1 is similarto the assembly of the first version but with certain differences. Theouter member 2 and inner member 3 are push-fitted together as shown inFIG. 29 and retained by means of a snap-fit arrangement rather thanwelded together. On joining the two members the inwardly directedcylindrical extension 18 is received inside the upper cylindricalextension 81 of the skirt portion 80. The inner member 3 is retained inthe outer member 2 by frictional interengagement of the convex outersurface 19 a of the first portion 19 of the cylindrical extension 18with the in-turned rim 91 of the upper cylindrical extension 81. Withthe inner member 3 located in the outer member 2 a mixing chamber 134 isdefined located exterior to the skirt portion 80. The mixing chamber 134contains the beverage ingredients 200 prior to dispensation. It shouldbe noted that the four inlets 36 and the five apertures 85 are staggeredcircumferentially with respect to one another. The radial location ofthe two parts relative to each other need not be determined or fixedduring assembly since the use of four inlets 36 and five apertures 85ensures that misalignment occurs between the inlets and apertureswhatever the relative rotational positioning of the components.

The one or more beverage ingredients are packed into the mixing chamber134 of the cartridge. The density of packing of the beverage ingredientsin the mixing chamber 134 can be varied as desired.

The laminate 5 is then affixed to the outer member 2 and inner member 3in the same manner as described above in the previous versions.

In use, water enters the mixing chamber 134 through the four slots 36 inthe same manner as previous versions of the cartridge. The water isforced radially inwardly through the mixing chamber and mixes with thebeverage ingredients contained therein. The product is dissolved ormixed in the water and forms the beverage in the mixing chamber 134 andis then driven though the apertures 85 into the annular channel 86 byback pressure of beverage and water in the mixing chamber 134. Thecircumferential staggering of the four inlet slots 36 and the fiveapertures 85 ensures that jets of water are not able to pass radiallydirectly from the inlet slots 36 to the apertures 85 without firstcirculating within the mixing chamber 134. In this way the degree andconsistency of dissolution or mixing of the product is significantlyincreased. The beverage is forced upwardly in the annular channel 86,through the apertures 89 between the struts 87 and into the chamber 90.The beverage passes from chamber 90 through the inlets 45 between thesupport webs 49 into the discharge spout 43 and towards the outlet 44where the beverage is discharged into a receptacle such as a cup. Thecartridge finds particular application with beverage ingredients in theform of viscous liquids or gels. In one application a liquid chocolateingredient is contained in the cartridge 1 with a viscosity of between1700 and 3900 mPa at ambient temperature and between 5000 and 10000 mPaat 0° C. and a refractive solids of 67 Brix ±3. In another applicationliquid coffee is contained in the cartridge 1 with a viscosity ofbetween 70 and 2000 mPa at ambient and between 80 and 5000 mPa at 0° C.where the coffee has a total solids level of between 40 and 70%. Theliquid coffee ingredient may contain between 0.1 and 2.0% by weightsodium bicarbonate, preferably between 0.5 and 1.0% by weight. Thesodium bicarbonate acts to maintain the pH level of the coffee at orbelow 4.8 enabling a shelf-life for coffee-filled cartridges of up to 12months.

A fourth version of cartridge 1 is shown in FIGS. 30 to 34. The fourthversion of the cartridge 1 is particularly designed for use indispensing liquid products such as concentrated liquid milk. Many of thefeatures of the fourth version of the cartridge 1 are the same as in theprevious versions and like numerals have been used to reference likefeatures. In the following description the differences between thefourth and previous versions will be discussed. Common features whichfunction in the same manner will not be discussed in detail.

The outer member 2 is the same as in the third version of cartridge 1and as shown in FIGS. 19 to 23.

The cylindrical funnel 40 of the inner member 3 is similar to that shownin the second version of cartridge 1 but with certain differences. Asshown in FIG. 30 the discharge spout 43 is shaped with an upperfrusto-conical section 106 and a lower cylindrical section 107. Threeaxial ribs 105 are provided on the inner surface of the discharge spout43 to direct the dispensed beverage downwards towards the outlet 44 andprevent the discharged beverage from spinning within the spout.Consequently, the ribs 105 act as baffles. As in the second version ofcartridge 1, an air inlet 71 is provided through the annular flange 47.However, the chute 75 beneath the air inlet 71 is more elongated than inthe second version.

A skirt portion 80 is provided similar to that shown in the thirdversion of the cartridge 1 described above. Between 5 and 12 apertures85 are provided in the rim 84. Typically ten apertures are providedrather than the five provided in the third version of cartridge 1.

An annular bowl 100 is provided extending from and integral with theflange 83 of the skirt portion 80. The annular bowl 100 comprises aflared body 101 with an open upper mouth 104 which is directed upwards.Four feed apertures 103 shown in FIGS. 30 and 31 are located in the body101 at or near the lower end of the bowl 100 where it joins the skirtportion 80. Preferably, the feed apertures are equi-spaced around thecircumference of the bowl 100.

The laminate 5 is of the type described above in the previousembodiments.

The assembly procedure for the fourth version of cartridge 1 is the sameas that for the third version.

Operation of the fourth version of cartridge is similar to that of thethird version. The water enters the cartridge 1 and the mixing chamber134 in the same manner as before. There the water mixes with and dilutesthe liquid product which is then forced out below the bowl 100 andthrough the apertures 85 towards the outlet 44 as described above. Theproportion of the liquid product initially contained within the annularbowl 100 as shown in FIG. 34 is not subject to immediate dilution by thewater entering the mixing chamber 134. Rather, the diluted liquidproduct in the lower part of the mixing chamber 134 will tend to exitthrough apertures 85 rather than be forced up and into the annular bowl100 through upper mouth 104. Consequently, the liquid product in theannular bowl 100 will remain relatively concentrated during the initialstages of the operating cycle compared to the product in the lower partof the mixing chamber 134. The liquid product in the annular bowl 100drips through the feed apertures 103 under gravity into the stream ofproduct exiting the mixing chamber 134 through the apertures 85 andbelow the bowl 100. The annular bowl 100 acts to even out theconcentration of the diluted liquid product entering the cylindricalfunnel 40 by holding back a proportion of the concentrated liquidproduct and releasing it into the exiting liquid stream flow pathsteadily throughout the operating cycle as illustrated in FIG. 46 awhere the concentration of the milk measured as a percentage of thetotal solids present is shown during an operating cycle of approximately15 seconds. Line a illustrates the concentration profile with the bowl100 whilst line b illustrates a cartridge without the bowl 100. As canbe seen the concentration profile with the cup 100 is more even duringthe operating cycle and there is no immediate large drop inconcentration as occurs without the bowl 100. The initial concentrationof the milk is typically 30-35% SS and at the end of the cycle 10% SS.This results in a dilution ratio of around 3 to 1, although dilutionratios of between 1 to 1 and 6 to 1 are possible with the presentinvention. For other liquid beverage ingredients the concentrations mayvary. For example for liquid chocolate the initial concentration isapproximately 67% SS and at the end of the cycle 12-15% SS. This resultsin a dilution ratio (ratio of aqueous medium to beverage ingredient indispensed beverage) of around 5 to 1, although dilution ratios ofbetween 2 to 1 and 10 to 1 are possible with the present invention. Forliquid coffee the initial concentration is between 40-67% and theconcentration at the end of dispense 1-2% SS. This results in a dilutionratio of between 20 to 1 and 70 to 1, although dilution ratios ofbetween 10 to 1 and 100 to 1 are possible with the present invention.

From the annular channel 86 the beverage is forced under pressurethrough the aperture 128 by the back pressure of beverage collecting inthe filtration chamber 134 and chamber 90. The beverage is thus forcedthrough aperture 128 as a jet and into an expansion chamber formed bythe upper end of the discharge spout 43. As shown in FIG. 34, the jet ofbeverage passes directly over the air inlet 71. As the beverage entersthe discharge spout 43 the pressure of the beverage jet drops. As aresult air is entrained into the beverage stream in the form of amultitude of small air bubbles as the air is drawn up through the airinlet 71. The jet of beverage issuing from the aperture 128 is funnelleddownwards to the outlet 44 where the beverage is discharged into areceptacle such as a cup where the air bubbles form the desired frothyappearance.

Advantageously, the inner member 3, outer member 2, laminate 5 andfilter 4 can all be readily sterilised due to the components beingseparable and not individually comprising tortuous passageways or narrowcrevices. Rather, it is only after conjoining the components, aftersterilisation, that the necessary passageways are formed. This isparticularly important where the beverage ingredient is a dairy-basedproduct such as liquid milk concentrate.

The fourth embodiment of beverage cartridge is particularly advantageousfor dispensing a concentrated dairy-based liquid product such as liquidmilk. Previously, powdered milk products have been provided in the formof sachets for adding to a pre-prepared beverage. However, for acappuccino-style beverage it is necessary to foam the milk. This hasbeen achieved previously by passing steam through a liquid milk product.However this necessitates the provision of a steam supply whichincreases the cost and complexity of the machine used to dispense thebeverage. The use of steam also increases the risk of injury duringoperation of the cartridge. Accordingly the present invention providesfor a beverage cartridge having a concentrated dairy-based liquidproduct therein. It has been found that by concentrating the milkproduct a greater amount of foam can be produced for a particular volumeof milk when compared to fresh or UHT milk. This reduces the sizerequired for the milk cartridge. Fresh semi-skimmed milk containsapproximately 1.6% fat and 10% total solids. The concentrated liquidmilk preparations of the present invention contain between 0.1 and 12%fat and 25 to 40% total solids. In a typical example, the preparationcontains 4% fat and 30% total solids. The concentrated milk preparationsare suitable for foaming using a low pressure preparation machine aswill be described below. In particular, foaming of the milk is achievedat pressures below 2 bar, preferably approximately 1.5 bar using thecartridge of the fourth embodiment described above.

The foaming of the concentrated milk is particularly advantageous forbeverages such as cappuccinos and milk shakes. Preferably the passing ofthe milk through the aperture 128 and over the air inlet 71 and theoptional use of the bowl 100 enables foaming levels of greater than 40%,preferably greater than 70% for milk. For liquid chocolate foaminglevels of greater than 70% are possible. For liquid coffee foaminglevels of greater than 70% are possible. The foamability level ismeasured as the ratio of the volume of the foam produced to the volumeof liquid beverage ingredient dispensed. For example, where 138.3 ml ofbeverage is dispensed, of which 58.3 ml is foam the foamability ismeasured as [58.3/(138.3-58.3)]*100=72.9%. The foamability of the milk(and other liquid ingredients) is enhanced by the provision of the bowl100 as can be seen in FIG. 46 b. The foamability of the milk dispensedwith the bowl 100 present (line a) is greater than that of milkdispensed without the bowl present (line b). This is because thefoamability of the milk is positively correlated to the concentration ofthe milk and as shown in FIG. 46 a the bowl 100 maintains a higherconcentration of the milk a larger part of the operating cycle. It isalso known that foamability of the milk is positively correlated totemperature of the aqueous medium as shown in FIG. 46 c. Thus the bowl100 is advantageous since more of the milk remains in the cartridgeuntil near the end of the operating cycle when the aqueous medium is atits hottest. This again improves foamability.

The cartridge of the fourth embodiment is also advantageous indispensing liquid coffee products.

It has been found that the embodiments of beverage cartridge of thepresent invention advantageously provide an improved consistency of thedispensed beverage when compared to prior art cartridges. Reference ismade to Table 1 below which shows the results of brew yields for twentysamples each of cartridges A and B containing roast and ground coffee.Cartridge A is a beverage cartridge according to the first embodiment ofthe present invention. Cartridge B is a prior art beverage cartridge asdescribed in the applicant's document WO01/58786. The refractive indexof the brewed beverage is measured in Brix units and converted to apercentage of soluble solids (% SS) using standard tables and formulae.In the examples below:% SS=0.7774*(Brix value)+0.0569.% Yield=(% SS *Brew Volume (g))/(100 *Coffee Weight (g))

TABLE 1 Coffee Sample Brew Volume (g) Weight (g) Brix % SS (*) % YieldCARTRIDGE A 1 105.6 6.5 1.58 1.29 20.88 2 104.24 6.5 1.64 1.33 21.36 3100.95 6.5 1.67 1.36 21.05 4 102.23 6.5 1.71 1.39 21.80 5 100.49 6.51.73 1.40 21.67 6 107.54 6.5 1.59 1.29 21.39 7 102.70 6.5 1.67 1.3621.41 8 97.77 6.5 1.86 1.50 22.61 9 97.82 6.5 1.7 1.38 20.75 10 97.836.5 1.67 1.36 20.40 11 97.6 6.5 1.78 1.44 21.63 12 106.64 6.5 1.61 1.3121.47 13 99.26 6.5 1.54 1.25 19.15 14 97.29 6.5 1.59 1.29 19.35 15101.54 6.5 1.51 1.23 19.23 16 104.23 6.5 1.61 1.31 20.98 17 97.5 6.51.73 1.40 21.03 18 100.83 6.5 1.68 1.36 21.14 19 101.67 6.5 1.67 1.3621.20 20 101.32 6.5 1.68 1.36 21.24 AVERAGE 20.99 CARTRIDGE B 1 100.656.5 1.87 1.511 23.39 2 95.85 6.5 1.86 1.503 22.16 3 98.4 6.5 1.8 1.45622.04 4 92.43 6.5 2.3 1.845 26.23 5 100.26 6.5 1.72 1.394 21.50 6 98.056.5 2.05 1.651 24.90 7 99.49 6.5 1.96 1.581 24.19 8 95.62 6.5 2.3 1.84527.14 9 94.28 6.5 2.17 1.744 25.29 10 96.13 6.5 1.72 1.394 20.62 1196.86 6.5 1.81 1.464 21.82 12 94.03 6.5 2.2 1.767 25.56 13 96.28 6.51.78 1.441 21.34 14 95.85 6.5 1.95 1.573 23.19 15 95.36 6.5 1.88 1.51822.28 16 92.73 6.5 1.89 1.526 21.77 17 88 6.5 1.59 1.293 17.50 18 93.56.5 2.08 1.674 24.08 19 100.88 6.5 1.75 1.417 22.00 20 84.77 6.5 2.371.899 24.77 AVERAGE 23.09

Performing a t-test statistical analysis on the above data gives thefollowing results:

TABLE 2 t-Test: Two-Sample Assuming Equal Variances % Yield (CartridgeA) % Yield (Cartridge B) Mean 20.99 23.09 Variance 0.77 5.04Observations 20 20 Pooled Variance 2.90 Hypothesized Mean 0 Differencedf 38 t Stat −3.90 P(T <= t) one-tail 0.000188 t Critical one-tail 1.686P(T <= t) two-tail 0.000376 t Critical two-tail 2.0244 StandardDeviation 0.876 2.245

The analysis shows that the consistency of % yield, which equates tobrew strength, for the cartridges of the present invention issignificantly better (at a 95% confidence level) than the prior artcartridges, with a standard deviation of 0.88% compared to 2.24%. Thismeans that beverages dispensed with the cartridges of the presentinvention have a more repeatable and uniform strength. This is preferredby consumers who like their drinks to taste the same time after time anddo not want arbitrary changes in drink strength.

The beverage cartridges as described above can be used in combination toproduce a wide variety of beverages. For example, a first version ofcartridge as described above can be used to dispense a brewed portion offiltered roast and ground coffee followed by a fourth version ofcartridge as described above to dispense a frothed milk portion into thebeverage. The order of dispense can be reversed if desired with the milkbeing dispensed first followed by the coffee. More than two cartridgescan be used to form the finished beverage.

The materials of the cartridges described above may be provided with abarrier coating to improve their resistance to oxygen and/or moistureand/or other contaminant ingress. The barrier coating may also improvethe resistance to leakage of the beverage ingredients from within thecartridges and/or reduce the degree of leaching of extractibles from thecartridge materials which might adversely affect the beverageingredients. The barrier coating may be of a material selected from thegroup of PET, Polyamide, EVOH, PVDC or a metallised material. Thebarrier coating may be applied by a number of mechanisms including butnot limited to vapour deposition, vacuum deposition, plasma coating,co-extrusion, in-mould labelling and two/multi-stage moulding.

A beverage preparation machine 201 for use with the present inventionfor use with the above described beverage cartridges is shown in FIGS.35 to 45. The beverage preparation machine 201 generally comprises ahousing 210 containing a water tank 220, a water heater 225, a waterpump 230, an air compressor 235, a control processor, a user interface240 and a cartridge head 250. The cartridge head 250 in turn generallycomprises a cartridge holder 251 for holding, in use, the beveragecartridge 1, cartridge recognition means 252 and inlet and outletpiercers 253, 254 for forming, in use, the inlet 121 and the outlet 122in the beverage cartridge 1.

The housing 210 contains and holds in position the other components ofthe machine 201. The housing 210 preferably made in whole or in partfrom a robust plastics material such as ABS. Alternatively, the housing210 can be made in whole or in part from a metallic material such asstainless steel or aluminium. The housing 210 is preferably comprises aclam-shell design having a front half 211 and a rear half 212 whichallow access during assembly for fitting of the machine 201 componentsand can afterwards be joined together to define an interior 213 of thehousing 210. The rear half 212 provides a recess 214 for the attachmentof the water tank 220. The housing 210 is formed with means, such asdetents, abutments, bosses and threaded portions, for retaining thecomponents of the machine 201 in position without the need for aseparate chassis. This reduces the overall cost and weight of themachine 201. A base 215 of the housing 210 is preferably provided withfeet for standing the machine thereon in a stable manner. Alternatively,the base 215 itself may have a shape forming a stable support.

The front half 211 of the housing 210 comprises a dispense station 270where dispensation of the beverage takes place. The dispense station 270comprises a receptacle stand 271 having a hollow interior forming a driptray 272. An upper surface 273 of the receptacle stand is provided witha grill 274 on which the receptacle is positioned. The drip tray 272 isremovable from the housing 210 to ease emptying of the collected water.A recess 275 is formed in the front half of the housing 210 above thereceptacle stand 271 to accommodate the dimensions of the receptacle.

The cartridge head 250 is located towards the top of the housing 210above the receptacle stand as shown in FIGS. 35 and 36. Preferably, theheight of the grill 274 relative to the cartridge head 250 can beadjusted to accommodate different sizes of receptacle. It is preferredthat the receptacle is as close to the cartridge head 250 as possible,whilst still allowing the receptacle to be inserted and withdrawn fromthe dispense station 270, so as to minimise the height that thedispensed beverage has to descend before contacting the receptacle. Thisacts to minimise spraying and splashing of the beverage and minimiseloss of entrained air bubbles where these are present. Preferablyreceptacles of between 70 mm and 110 mm in height can be insertedbetween the grill 274 and cartridge head 250.

The machine user interface 240 is located on the front of the housing210 and comprises a start/stop button 241, and a plurality of statusindicators 243-246.

The status indicators 243-246 preferably include a light emitting diode(LED) 243 to indicate readiness of the machine 201, a LED 244 toindicate if an error has occurred in the machine 201 operation, and oneor more LEDs 245-256 to indicate whether the machine 201 is operating inmanual or automatic modes. The LEDs 243-246 may be controlled toilluminate at a constant intensity, to flash intermittently, or bothdepending on the status of the machine 201. The LEDs 243-246 may have avariety of colours including green, red and yellow.

The start/stop button 241 controls commencement of the operating cycleand is a manually operated push-button, switch or similar.

A volume adjustment control may be provided to allow a user of themachine 201 to manually adjust the volume of the delivered beveragewithout altering the other operating characteristics. Preferably thevolume adjustment control allows an adjustment in volume of plus orminus 20%. The volume adjustment control may be a rotary knob, a linearslider, a digital readout with increment and decrement buttons, orsimilar. More typically, volume is controlled by a user operating thestart/stop button 241.

A manual power switch (not shown) may be provided on the machine 201.Alternatively, power supply can be controlled simply by insertion orremoval or the power supply plug from the mains power supply.

The water tank 220 is located to the rear of the housing 210 and isconnected to the rear half 212 of the housing 210. The water tank 220comprises a generally cylindrical body 221 which may be right circularor a frustum as desired for aesthetic reasons. The tank comprises aninlet for filling the tank with water which is closed off in use by amanually removable lid 222. An outlet is provided towards a lower end ofthe tank which communicates with the water pump 230. The water tank 220may be made from a transparent or translucent material to allow aconsumer to view the quantity of water remaining in the tank.Alternatively, the water tank 220 may be made from an opaque materialbut have provided a viewing window therein. In addition, or in place ofthe above, the water tank 220 may be provided with a low level sensorwhich prevents operation of the water pump 230 and optionally triggers awarning indicator, such as an LED, when the water level in the tankdescends to a preselected level. The water tank 220 preferably has aninternal capacity of approximately 1.5 liters.

The water pump 230 is operatively connected between the water tank 220and the water heater 225 as shown schematically in FIG. 43 and iscontrolled by the control processor. The pump provides a maximum flowrate of 900 ml/min of water at a maximum pressure of 2.5 bar.Preferably, in normal use, the pressure will be limited to 2 bar. Theflow rate of water through the machine 201 can be controlled by thecontrol processor to be a percentage of the maximum flow rate of thepump by cycle chopping the electrical supply to the pump. Preferably thepump can be driven at any of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%or 100% of the maximum rated flow rate. The accuracy of the volume ofwater pumped is preferably + or − 5% leading to a + or − 5% accuracy inthe final volume of the dispensed beverage. A suitable pump is theEvolution EP8 pump produced by Ulka S.r.l. (Pavia, Italy). A volumetricflow sensor (not shown) is preferably provided in the flow line eitherupstream or downstream of the water pump 230. Preferably, the volumetricflow sensor is a rotary sensor.

The water heater 225 is located in the interior of the housing 210. Theheater 225 has a power rating of 1550 W and is able to heat waterreceived from the water pump 230 from a starting temperature ofapproximately 20° C. to an operating temperature of around 85° C. inunder 1 minute. Preferably the dwell time between the end of oneoperating cycle and the heater 225 being able to commence a subsequentoperating cycle is less than 10 seconds. The heater maintains theselected temperature to within + or −2° C. during the operating cycle.As discussed below, the water for the operating cycle may be deliveredto the cartridge head 250 at 8° C. or 93° C. The heater 225 is able toquickly adjust the delivery temperature to either 83° C. or 93° C. froma nominal water temperature of 85° C. The heater 225 comprises anover-temperature cut-off which shuts off the heater if the temperatureexceeds 98° C. Water output from the heater 225 is fed to the cartridgehead 250 and cartridge 1 by means of a three-way valve. If the pressureof the water flow is acceptable the water is passed to the cartridge 1.If the pressure is below or above predetermined limits then the water isdiverted by means of the three-way valve into the drip tray recoveryreceptacle 270.

The air compressor 235 is operatively connected to the cartridge head250 by means of a one-way valve and controlled by the control processor.The air compressor 235 provides a maximum flow rate of air of 500 ml/minat 1.0 bar. In use a working volume of 35 ml is pressurised to 2.0 bar.Preferably, the air compressor 235 can produce two flow rates: a fast(or maximum) flow rate and a slow flow rate.

The control processor of the beverage preparation machine 201 comprisesa processing module and a memory. The control processor is operativelyconnected to, and controls operation of, the water heater 225, waterpump 230, air compressor 235 and user interface 240.

The memory of the control processor includes one or more variables forone or more operational parameters for the beverage preparation machine201. In the illustrated embodiment the operational parameters are thetemperature of the water passed through the beverage cartridge 1 duringthe operating stage, the speed of charging the beverage cartridge 1, thepresence or otherwise of a soak step, the total dispensed volume of thebeverage, the flow rate of the water during the discharge stage, and theflow rate and period of the purge stage.

The variables for the operational parameters are stored in the memory.The cartridge 1 comprises a code provided on or in the cartridge 1representing the operational parameters required for optimaldispensation of the beverage in that cartridge 1. The code is in binaryformat and comprises a plurality of data bits corresponding to thevariables stored in the control processor memory. Table 3 illustrateshow 13 bits of data can be used to represent the necessary variables forthe operational parameters described above.

TABLE 3 Bit Parameter Description 0 & 1 Water temperature 00 = cold 01 =warm 10 = 83° C. 11 = 93° C. 2 & 3 Cartridge charge 00 = fast chargewith soak 01 = fast charge without soak 10 = slow charge with soak 11 =slow charge without soak 4, 5, 6 & 7 Beverage volume 0000 = 50 ml 0001 =60 ml 0010 = 70 ml 0011 = 80 ml 0100 = 90 ml 0101 = 100 ml 0110 = 110 ml0111 = 130 ml 1000 = 150 ml 1001 = 170 ml 1010 = 190 ml 1011 = 210 ml1100 = 230 ml 1101 = 250 ml 1110 = 275 ml 1111 = 300 ml 8, 9 & 10 Flowrate 000 = 30% 001 = 40% 010 = 50% 011 = 60% 100 = 70% 101 = 80% 110 =90% 111 = 100% 11 & 12 Purge 00 = slow flow/short period 01 = slowflow/long period 10 = fast flow/short period 11 = fast flow/long period

The code on or in the cartridge 1 will normally comprises one or moreextra data bits for error checking. In one example a 16 bit code isprovided. For example, using the variables listed in Table 3, acartridge 1 bearing the code “1000100011110” would have the followingoperational parameters:

10 Water temperature of 83° C. 00 Fast charge with soak 1000 Dispenseddrink volume of 150 ml 111 Flow rate equals 100% 10 Fast air flowpurge/short period.

Thus, unlike in previous beverage preparation machines, the memory ofthe control processor does not store operational instructions forbeverage cartridges based on the cartridge type, i.e. instructions for acoffee cartridge, instructions for a chocolate cartridge, instructionsfor a tea cartridge etc. Instead the memory of the control processorstores variables for adjusting the individual operational parameters ofthe operating cycle. This has a number of advantages. Firstly, a greaterdegree of control of the dispensation cycle can be exercised. Forexample, slightly different operational parameters can be used fordifferent grades or blends of coffee rather than using the sameparameters for all types of coffee. Prior coding solutions relying onstoring instructions by cartridge type rather than by individualparameters are unsuited to such subtle differences in operating cyclesfor similar beverage types because they quickly consume the availablestorage space in the coding medium and control processor. Secondly, thecoding method of the present invention allows for new beverage cartridgetypes to be used in pre-existing beverage preparation machines evenwhere the operational parameters for the operating cycle for the newbeverage cartridge 1 are only decided upon after sale of the beveragepreparation machine 201. This is because the control processor of thebeverage preparation machine 201 does not need to recognise that thebeverage is of a new type. Rather the operational parameters of theoperating cycle are set without direct reference to the beverage type.Hence the coding method of the present invention provides excellentbackward compatibility of the beverage preparation machines for newbeverage types. In contrast, with prior machines, the manufacturer isrestricted to dispensing a new beverage type using one of thepre-existing dispensation cycles as determined by the in-marketmachines.

The cartridge head 250 is shown in FIGS. 39 to 42. The cartridge holder251 of the cartridge head 250 comprises a fixed lower part 255, arotatable upper part 256 and a pivotable cartridge mount 257 positionedin between the fixed lower part 255 and the rotatable upper part 256.The upper part 256, lower part 255 and cartridge mount 257 are rotatedabout a common hinge axis 258. FIGS. 39 to 42 show the cartridge holder251 with some components of the machine 201 omitted for clarity.

The rotatable upper part 256 and pivotable cartridge mount 257 are movedrelative to the fixed lower part 255 by means of a clamping mechanism280. The clamping mechanism 280 comprises a clamping lever having firstand second members or parts 281 and 282. The first part 281 of theclamping lever comprises a U-shaped arm which is pivotably mounted tothe upper part 256 at two first pivot points 283, one on each side ofthe cartridge holder 251.

The second part of the clamping lever comprises two over-centre arms282, one on each side of the cartridge holder 251 which are eachpivotably mounted to the upper part 256 at a second pivot point 285located on the hinge axis 258 coupling the upper part 256 to the fixedlower part 255. Each over-centre arm 282 is a reciprocal membercomprising a cylinder 282 a, a stem 282 b and a resilient sleeve 282 c.The cylinder 282 a has an internal bore and is rotatably mounted at oneend at the hinge axis 258. A first end of the stem 282 b is slidinglyreceived in the bore of the cylinder 282 a. The opposite end of the stem282 b is rotatably mounted to the U-shaped arm 281 at a third pivotpoint 286. The third pivot points 286 are unconnected to, and freelymoveable relative to, the upper part 256 and lower part 255. Theresilient sleeve 282 c is mounted externally on the stem 282 b andextends, in use, between abutment surfaces on the cylinder 282 a andstem 282 b. The resilient sleeve 282 c accommodates shortening of theover-centre arm 282 but biases the over-centre arm 282 into an extendedconfiguration. Movement of the third pivot points 286 towards and awayfrom the hinge axis 258 is thus possible by relative movement of thestems 282 b in the cylinders 282 a. The resilient sleeves 282 c arepreferably formed from silicone.

The U-shaped arm 281 extends around the front of the cartridge holder251 and comprises two downwardly dependent hook members 287, one on eachside of the cartridge holder 251, each comprising a cam surface 288facing the hinge axis 258. The fixed lower part 255 of the cartridgeholder 251 is provided with two bosses 259, or detents, located one oneach side of the lower part 255 at or near a front edge 260 thereofaligned generally with the hook members 287.

As shown in FIG. 39, the U-shaped arm 281 may be formed from a one pieceplastics moulding comprising an ergonomic hand grip and the hook members287 integral to the arm.

The cartridge mount 257 is rotatably mounted between the upper and lowerparts 255, 256 of the cartridge holder 251. The mount 257 is providedwith a substantially circular recess 290 which receives in use thebeverage cartridge 1. The recess 290 includes an irregularity 291 foraccommodating the handle portion 24 of the beverage cartridge 1 whichalso acts to prevent rotation of the beverage cartridge 1 in thecartridge holder 251. The cartridge mount 257 is sprung relative to thefixed lower part 255 such that in the open position, as shown in FIG.41, the cartridge mount 257 is biased out of contact with the fixedlower part 255 so that the cartridge mount 257 is moved out of contactwith the outlet and inlet piercer members 254, 253. The cartridge mount257 is provided with an aperture 292 for receiving therethrough theinlet and outlet piercers 253, 254 and a head 300 of the cartridgerecognition means 252 when the cartridge mount 257 is moved into theclosed position.

The upper part 255 comprises a generally circular body 310 housing acircular viewing window 312 through which a consumer can view thebeverage cartridge 1 during an operating cycle and also visually confirmwhether a cartridge 1 is loaded in the machine 201. The viewing window312 is cup-shaped having a downwardly directed rim 311 which engages andgrips the flange 35 of the beverage cartridge 1 against the lower part256 when the cartridge holder 251 is closed. At the same time the window312 contacts the closed top 11 of the cartridge 1. A wave spring (notshown) is positioned between the viewing window 312 and the circularbody 310 to enable the viewing window 312 to move axially relative tothe circular body 310 by a small degree. The pressure exerted by the rim311 on the flange 35 and by the window 312 on the closed top 11 ensuresa fluid tight seal between the cartridge 1 and the cartridge holder 251.

The lower part 255 comprises the inlet and outlet piercers 253, 254 andthe head 300 of the cartridge recognition means 252. The inlet piercer253 comprises a hollow needle-like tube 260 having a sharpened end 261for perforating the laminate 5 of the beverage cartridge 1 in use. Theinlet piercer 253 is in fluid communication with a water conduit 262 asshown in FIG. 42 which passes through the lower part 255 and isconnected to an outlet conduit 263 of the water heater 225. The outletpiercer 254 is similar in type to the outlet piercer described in theapplicant's European patents EP 0 389 141 and EP 0 334 572 and comprisesan open ended cylinder 264 of circular or D-shaped cross-section havingdimensions larger than the discharge spout 43. An arcuate portion 265 ofthe upper end of the outlet piercer 254 is serrated to pierce andeventually cut the laminate of the beverage cartridge 1. The remainderof the upper end is cut back longitudinally of the cylinder at least tothe base of the teeth 266 of the serrated portion to fold or pull thecut laminate 5 away from the outlet aperture before the beverage isdispensed therethrough. The outlet piercer 254 pierces the laminate 5externally of the discharge spout 43 and when the cartridge mount 257 isin the closed position, rests in the annulus between the discharge spout43 and the outer wall 42 of the discharge funnel 40. The outlet piercer254 folds back the cut laminate 105 into the annulus. Thereby both theoutlet piercer 254 and the cut laminate 105 are held out of the way ofthe discharged beverage.

The outlet piercer 254 is surrounded by a ledge 254 a which is raisedrelative to its surroundings by 0.5 mm.

Advantageously, the outlet piercer 254 is removable from the lower part255 to enable it to be thoroughly cleaned, for example, in a dishwasher.The removable outlet piercer 254 is received in a recess 267 in thelower part 255 where it is seated. The inlet piercer 253 and/or theoutlet piercer 254 may be made of a metal, such as stainless steel, orfrom a plastics material. Advantageously, the use of plastic cuttingelements is enabled by use of a laminate which is able to be puncturedand cut by a non-metallic material. Consequently, the piercers 253, 254can be made less sharp which lowers the risk of injury to the consumer.In addition, plastic piercing elements are not prone to rust.Preferably, the inlet piercer 253 and the outlet piercer 24 are formedas a single, integral unit which is removable from the lower part 255.

In use, the upper part 256 of the cartridge holder 251 is movable froman open position in which it is orientated vertically or towards thevertical as shown in FIG. 36, to a closed position in which it isorientated substantially horizontally and in interengagement with thefixed lower part 255 and cartridge mount 257. The upper part 256 ismoved from the open to the closed positions by operation of the clampinglever. To close the upper part 256 a user takes hold of the clampinglever by the U-shaped arm 281 and pulls downwards. Consequently, theupper part 256 rotates which first brings the rim 311 of the viewingwindow 312 into contact with the flange 35 of the beverage cartridge 1in the cartridge mount 257 and the window 312 itself into contact withthe closed top 11 of the cartridge 1. Continued rotation of the upperpart 256 rotates the upper part 256 and cartridge mount 257 down intocontact with the lower part 255. Further rotation of the U-shaped arm281 causes the U-shaped arm 281 to rotate relative to the upper part 256and the lower part 255 resulting in the hook members 287 of the upperpart 256 engaging the bosses 259 of the lower part 255 with the camsurface 288 riding over the bosses 259. During this last stage ofrotation the cartridge 1 is compressed between the cartridge mount 257and the viewing window 312. As a result, the viewing window 312 is movedaxially relative to the circular body 310 of the upper part 256 againstthe bias of the wave spring. This movement allows for a take up oftolerances in the beverage cartridge 1 and beverage preparation machineand ensures that the amount of compressive force applied to thecartridge is kept within an acceptable range. The clamping force of themechanism as moderated by the action of the wave spring ensures aclamping pressure on the cartridge of between 130 and 280N. Preferablythe force is approximately 200N. A force less than about 130N does notprovide an adequate seal, whilst a force greater than about 280N leadsto plastic failure of the components of the cartridge 1. During closureof the cartridge head the laminate 5 of the cartridge 1 is tensioned asit is brought into contact with the ledge 254 a surrounding the outletpiercer 254 which causes the laminate 5 to flex out of plane as thedistal end of the outer tube 42 of the cylindrical funnel is movedupwardly by 0.5 mm relative to the flange 35. This movement also ensuresthat the great majority of the compressive force applied to thecartridge acts through the central region of the cartridge 1 through theload-bearing inner member 3. In the closed position the cartridge 1 isthus clamped around the flange 35 by means of the rim 311 of the viewingwindow 312 and firmly clamped between the closed top 11 of the cartridgeand the outer tube 42 of the inner member 3 by contact with the viewingwindow 312 and the ledge 254 a. These clamping forces help preventfailure of the cartridge 1 during pressurisation and also ensure thatthe inner member 3 and outer member 2 are fully seated relative to oneanother and thus that all internal passageways and apertures remain attheir intended dimensions even during internal pressurisation.

An imaginary datum line can be drawn between the first and second pivotpoints 283, 285 of the cartridge holder 251. As can be seen in FIG. 41,in the open position the third pivot points 286 are located on the sideof the datum line nearest the fixed lower part 255. As the upper part256 reaches the closed position, the third pivot points 286 of theclamping lever pass through the datum line joining the first and secondpivot points 283, 285 to the opposite side of the line, furthest fromthe fixed lower part 255. Consequently, the U-shaped arm 281 ‘snapsthrough ’ from a first stable position to a second stable position. Thesnap through action is accommodated by shortening of the over-centrearms 282 and consequential compression of the resilient sleeves 282 c.Once the third pivot points 286 are past the imaginary datum line thenrecovery of the resilient sleeves 282 c acts to continue the motion ofthe third pivot points 286 away from the imaginary datum line. Theclamping lever thus has a bi-stable operation in that the lever isstable in the open or closed positions but unstable at the point whenthe third pivot points 286 lie on the imaginary datum line joining thefirst and second pivot points 283, 285. Thus, the snap-through action ofthe clamping lever provides a positive closure mechanism which leads toa definite closure action wherein in the final stages of the clampinglever's rotation, the snap-through action of the U-shaped arm 281 andsecond arms 284 forces the hook members 287 firmly into engagement withthe bosses 259. In addition, the resilient sleeves 282 c provide aresistance to re-opening of the upper part 256 since a minimum force isrequired to compress the sleeves 282 c sufficiently to move the thirdpivot points 286 back into line with the datum line joining the firstand second pivot points 283, 285. Advantageously, the interengagement ofthe hook members 287 and the bosses 259 prevents separation of the upperand lower parts other than by rotation of the clamping lever. This isuseful in preventing opening of the cartridge head 250 during operationwhen the cartridge head 250 is subject to internal pressurisation.

The purpose of the cartridge recognition means 252 is to allow themachine 201 to recognise the type of beverage cartridge 1 that has beeninserted and to adjust one or more operational parameters accordingly.In a typical embodiment, the cartridge recognition means 252 comprisesan optical barcode reader which reads a printed barcode 320 provided onthe laminate 5 of the beverage cartridge 1 as shown in FIG. 45. Thebarcode 320 is formed from a plurality of bars of contrasting colour.Preferably the bars are black on a white background to maximise thecontrast. The barcode 320 is not required to conform to a publishedstandard but a standard format for barcodes, such as EAN-13, UPC-A, orInterleaf 2 of 5 may be used. The optical barcode reader comprises oneor more LEDs 321 to illuminate the barcode 320, a focusing lens 322 toacquire an image of the barcode, a charge coupled device (CCD) 323 forproducing an electrical signal representative of the acquired image andsupport circuitry for the LEDs and CCD. The space in the lower part foraccommodating the barcode reader is limited. A mirror or mirrors 324 maybe used to reflect the light from the LEDs 321 to a focussing lens whichis not located in the lower part 255. Schematic arrangements are shownin FIGS. 44 a and 44 b. The lower part 255 comprises an aperture 326which is the same size as the barcode 320 on the beverage cartridge 1.In use the electrical signals produced are decoded by signal processingsoftware and the results forwarded to the control processor. Thesoftware can recognise whether the read of the barcode contained errors.The barcode 320 may be rescanned a number of times before an errormessage is presented to the consumer. If the machine 201 is unable toread the barcode the consumer is able to use the beverage cartridge 1 todispense a beverage using a manual mode of operation.

The cartridge head 250 also includes a cartridge sensor for detectingwhether a cartridge is present in the cartridge holder 251.

The cartridge head 250 also includes a lock sensor which detects whetherthe cartridge holder 251 is properly closed. Preferably the lock sensorcomprises a micro-switch which is triggered when the cartridge holder251 is closed and locked. Preferably the cartridge sensor and locksensor are connected in series such that the output of both sensors mustbe satisfactory, i.e. cartridge present and mechanism locked, before theoperating cycle can be commenced.

Operation of the machine 201 comprises insertion of a beverage cartidge1 into the cartridge head 250, carrying out an operating cycle in whichthe beverage is dispensed and removal of the cartridge 1 from themachine.

The operational behaviour of the machine 201 is determined by softwareembedded in the control processor. Operation of the machine can bedescribed in terms of ‘States’, wherein the machine 201 will normallyexist in a particular State until an event occurs to change the State, astep called a State transition.

Table 4 shows a State Transition Table which illustrates the States andState transitions for one embodiment of the beverage preparation machine201.

TABLE 4 Cartridge Sensor variable Water Water State Lock (OK, NOK, levelflow State Description Temperature Sensor CLR) indicator rate StartStop1 WATER >or = 85 goto 2 Closed: N/A Low goto N/A No HEATING [Cartridge10 Action Sensor = readpod( )] Open: [Cartridge Sensor = CLR] 2 WATER<85 goto 2 Closed: Cartridge Low goto N/A No READY [Cartridge Sensor =OK 10 Action If timeout Sensor = readpod( )] goto 4 10 mins goto 9 Open:Cartridge [Cartridge Sensor = NOK Sensor = CLR] goto 3 3 READY TO N/AOpen: N/A Low goto N/A Goto 5 BREW AUTO [temperature [Cartridge 10controlled in Sensor = CLR] background] goto 2 4 BREW IN N/A Open: N/ALow goto No Water off PROGRESS [temperature [Cartridge 10 flow goto 6AUTO controlled in Sensor = CLR] goto [Run Brew background] goto 10 10State] goto 7 5 BREW N/A Open: N/A Low goto N/A Goto 5 SUSPENDED[temperature [Cartridge 10 controlled in Sensor = CLR] background] goto10 6 READY TO N/A Open: N/A Low goto N/A [Water BREW [temperature[Cartridge 10 On] MANUAL controlled in Sensor = CLR] Goto 8 background]goto 2 7 BREW IN N/A Open: N/A Low goto No Released PROGRESS[temperature [Cartridge 10 flow goto 7 MANUAL controlled in Sensor =CLR] goto background] goto 10 10 8 PURGE N/A Open: N/A No action N/A No[Water off; air [temperature [Cartridge Action on, timeout n controlledin Sensor = CLR] sec then goto background] goto 10 9] 9 BREW DONE N/AOpen goto 2 N/A Low goto N/A Goto 9 [air purge] [temperature 10[Cartridge controlled in Sensor = CLR] background] if timeout 10 s goto2 10 STANDBY N/A Open: N/A Low goto N/A Goto 1 [heater off] [Cartridge10 Sensor = CLR] goto 1 Closed: [Cartridge Sensor = readpod( )] 11 ERRORN/A N/A N/A N/A N/A N/A Power off/on required to clear 12 WATER LOW Lowgoto 10

The following example illustrates an operating cycle to exemplify theuse of the State Transitions by the control processor.

It is assumed that the machine 201 is initially switched off and with nocartridge 1 inserted in the cartridge head 250. When the machine 201 isswitched on the control processor is in State 1. The water heater 225 isswitched on. Once the temperature reaches 85° C. the control processortransits to State 2. If at any time during State 1 or 2 the cartridgeholder 251 is closed the lock sensor will be triggered to send a signalto the control processor indicating that the cartridge holder 251 isproperly closed. The control processor then interrogates the cartridgesensor by sending a ‘readpod’ instruction. The cartridge sensor returnsa signal to the control processor indicating whether a cartridge is inplace in the cartridge holder 251. If no cartridge is present thecontrol processor transits to State 3 where it remains in a readinessstate until the cartridge holder 251 is reopened at which point thecontrol processor transits back to State 2. If a cartridge is present inState 2 then the control processor transits to State 4 and operation iscommenced automatically. During States 4 to 9 the water temperature iscontrolled in the background to remain within the required tolerancerange of the desired temperature as set by the operational parametersset by the barcode on the beverage cartridge 1. Once the discharge stageof dispense is completed an air purge is commenced in State 8. Once theair purge is completed the operating cycle is completed and the machineenters to standby mode in State 10. If, during operation, an erroroccurs then the processor transits to State 11. If a low water level isdetected then the processor transits to State 12.

To insert the cartridge 1 the cartridge holder 251 is opened asdescribed above to expose the cartridge mount 257. The cartridge 1 isthen placed on the cartridge mount 257 received within the recess 290such that the handle 24 of the cartridge is located in the irregularity291. The optical or magnetic barcode 320 of the cartridge 1 isorientated directly above the aperture 326 in the cartridge mount 257.The cartridge holder 251 is then closed by operation of the clampinglever as described above. During closure the inlet and outlet piercers253, 254 pierce the laminate 5 of the cartridge 1 to form the cartridgeinlet 121 and outlet 122. As described above the laminate 5 cut by theoutlet piercer 254 is folded up into the annulus surrounding thedischarge spout 43. When closed the cartridge holder 251 grips thecartridge 1 around the rim 35 between the cartridge mount 257 and theupper part 256 and between the window 311 and the top 11 of thecartridge 1 to form a fluid tight seal of sufficient integrity towithstand the pressures developed during the operating cycle.

To commence the operating cycle the consumer operates the start/stopbutton 241.

The operating cycle comprises the steps of cartridge recognition and thedischarge cycle.

Cartridge recognition is performed by the optical cartridge recognitionmeans 252 as described above assuming that the outputs from thecartridge sensor and lock sensor are satisfactory. Once the barcode 320has been decoded the operational parameters of the machine 201 areadjusted by the control processor. The discharge cycle is thenautomatically commenced.

The discharge cycle has four main stages, not all of which are used forall beverage types:

(i) Pre-wet

(ii) Pause

(iii) Brew/Mixing

(iv) Purge

In the pre-wet stage the cartridge 1 is charged with water from thewater storage tank 220 by means of the water pump 230. The charging withwater causes the beverage ingredients 200 in the filtration chamber 130to be wetted. The charging may take place at a “fast” flow rate of 600ml/min or a “slow” flow rate of 325 ml/min. The slow charging rate isparticularly useful for cartridges containing viscous liquid beverageingredients where the ingredients require some dilution before they areable to be pumped at a higher volume flow rate. The volume of waterinjected into the cartridge 1 is selected to ensure that water orbeverage does not drip out of the cartridge outlet 122 during thisstage.

The pause stage allows the beverage ingredients 200 to soak in the waterinjected during the pre-wet stage for a predetermined period of time.Both the pre-wetting and soaking stages are known to increase the yieldof the extractibles from the beverage ingredients 200 and to improve theend flavour of the beverage. Pre-wetting and soaking are particularlyused where the beverage ingredients are roast and ground coffee.

In the brew/mixing stage water is passed through the cartridge 1 inorder to produce the beverage from the beverage ingredients 200. Thetemperature of the water is determined by the control processor whichsends instructions to the water heater 225 to heat the water passingfrom the water tank 220 to the cartridge head 250. Water enters thelower part 255 of the cartridge holder 251 through the conduit 262 viathe inlet valve and the inlet piercer 253 into the inlet chamber 126 ofthe beverage cartridge 1. Brewing and/or mixing and subsequentdispensing of the beverage from the beverage cartridge 1 is as describedabove with reference to the versions of the beverage cartridge 1.

The air purge comprises the blowing of pressurised air through thebeverage preparation machine and the beverage cartridge 1 to ensure thatall beverage is dispensed and that the flow path is cleared ready fordispensing another beverage. The air purge does not commence immediatelyon cessation of the brew/mixing stage to allow for the majority of thefluid to clear the flow path. This prevents an unacceptable spike ininternal pressure on commencement of the air purge.

In normal operation a user manually stops the machine 201 by operatingthe start/stop button 241.

Once the operating cycle has been completed the consumer removes thecartridge 1 by opening the cartridge holder 251 and manually removingand disposing of the cartridge. Alternatively, the machine 201 may beprovided with an automatic ejection mechanism for removing the cartridgeautomatically on opening the cartridge holder 251.

As described above, two or more of the beverage cartridges are used incombination according to the present invention to produce a wide varietyof beverages including incorporating the advantage of dispensing aliquid dairy-based beverage portion from a cartridge of the same overallsize as the cartridges used to prepare the remainder of the beverage.Thus a single beverage preparation machine may be used with all types ofcartridges since the interface between the cartridges and the machineare the same irrespective of the beverage ingredients contained in thecartridges.

The delivery times for beverages using the machine 201 and cartridges 1are typically between 10 and 120 seconds, preferably 30 to 40 secondsfor roast and ground coffee, between 5 and 120 seconds, preferably 10 to20 seconds for chocolate and between 5 and 120 seconds, preferably 10 to20 seconds for milk.

The machine 201 may also advantageously comprise a memory in operativecommunication with the control processor that stores information on thetype of beverage dispensed by a user. The operating cycle of the machine201 may then be adjusted for the next cartridge 1. This is especiallyadvantageous where two or more beverage cartridges 1 are usedsequentially to form a beverage. For example a coffee cartridge may bedispensed followed by a milk cartridge to form a cappuccino beverage.Alternatively a chocolate cartridge could be used followed by a milkcartridge to produce a creamy hot chocolate beverage. By using a memorythat stores information on the first beverage dispensed, the manner ofdispensing the second cartridge, say a milk cartridge, may be altered toachieve an optimum beverage. In the above example the milk dispensed forhot chocolate may, typically, be diluted less than the milk added to thecoffee. In addition, the milk dispensed for chocolate may be dispensedat a slower flow rate to lessen the degree of foaming of the beverage.Many combinations of cartridges are possible and operating parameters aswill be obvious to the skilled person. In addition, the memory may beused to allow the machine 201 to ‘predict’ the type of beverage that auser will next want to dispense. For example, if a user predominantlydrinks one beverage type then the machine can instruct the water heaterto remain at the optimum temperature for that beverage type.

1. A method of preparing a beverage comprising the steps of: a)inserting a first beverage cartridge containing one or more beverageingredients into a beverage preparation machine; b) operating saidbeverage preparation machine to pass an aqueous medium through the firstbeverage cartridge to dispense a first portion of said beverage into areceptacle; c) inserting a second beverage cartridge containing one ormore beverage ingredients into the beverage preparation machine; and d)operating the beverage preparation machine to pass an aqueous mediumthrough the second beverage cartridge to dispense a second portion ofsaid beverage into the receptacle; wherein that one of the first orsecond beverage cartridges contains a liquid dairy-based ingredientwherein said method further comprises the step of removing the firstbeverage cartridge from the preparation machine before inserting thesecond beverage cartridge into said beverage preparation machine.
 2. Amethod as claimed in claim 1 wherein one of the first or second beveragecartridges contains an ingredient for forming a brewed portion of abeverage.
 3. A method as claimed in claim 1 wherein the beverageingredient in the first or second beverage cartridge is roast and groundcoffee.
 4. A method as claimed in claims 1 wherein the beverageingredient in the first or second beverage cartridge is leaf-based tea.5. A method as claimed in claim 1 wherein the beverage ingredient in thefirst or second beverage cartridge, prior to the step of operating saidbeverage preparation machine to pass an aqueous medium through the firstbeverage cartridge to dispense a first portion of said beverage into areceptacle, is a liquid coffee ingredient.
 6. A method as claimed inclaim 1 wherein the liquid dairy-based ingredient is a concentrateddairy-based product.
 7. A method as claimed in claim 6 wherein theconcentrated dairy-based product is concentrated liquid milk.
 8. Amethod as claimed in claim 7 wherein the concentrated liquid milkcontains between 25 and 40% total solids.
 9. A method as claimed inclaim 8 wherein the concentrated liquid milk contains 30% total solids.10. A method as claimed in claims 9 wherein the concentrated liquid milkcontains between 0.1 and 12% fat.
 11. A method as claimed in claim 10further comprising the step of foaming the one or more liquiddairy-based ingredients during dispensation.
 12. A method as claimed inclaim 1 further wherein the step of removing the first beveragecartridge before inserting the second beverage cartridge includesremoving the first cartridge from a cartridge holder and the step ofinserting a second beverage cartridge containing one or more beverageingredients into the beverage preparation machine includes inserting thesecond cartridge into the same cartridge holder from which the firstcartridge was removed.